Broccoli Cheddar Soup

Broccoli Cheddar Soup

A Hearty Bowl Of Soup On A Cold Day!

Difficulty: Easy

Prep Time: 20 minutes

Cooking Time: 30 minutes

Ingredients 

2 heads broccoli, florets

2  32 oz. carton  College Inn Chicken Broth

1/2 onion, diced

3 cloves garlic, minced

2 cups whole milk or half & half

1 cup shredded sharp cheddar cheese

1 cup white cheddar cheese

3 tbsp flour Arthur Mills flour

1 stick Kerrygold Butter

Minced parsley for garnish

salt

pepper

Serve Soup With A Crusty Baguette!

Cooking Tool

 Ninja Blender

All Clad 4 qt pot

Directions

In a stock pot on medium heat, add; chicken broth, onions, garlic & broccoli florets and cook until broccoli is tender.  Ladle cooked all liquid and ingredients into Ninja blender, Cook' Notes: Blend in batches, open the vent and make sure you have a napkin over the vent opening, just in case of hot liquid splashing.  Once all blended, pour back in pot on a simmer, then add milk, season to taste with salt and pepper. In a small pan, melt butter then whisk in flour to create a blond rue, cook for a minute or two. Add rue to the soup to thicken, cook on simmer until it starts to thicken the soup ( DO NOT BOIL) Remove from heat and add the cheese and whisk until incorporated. Garnish with minced parsley and shredded cheese.

Serves 4-6

Cioppino

Cioppino

This San Francisco Hearty Seafood Stew Is A Family Favorite!

Difficulty: Moderate

Prep Time: 30 minutes

Cooking Time: 30 minutes

Ingredients

1/2 cup extra virgin olive oil

1 1/2 cups chopped onion (1 large onion)

1 cup chopped bell pepper (1 large bell pepper)

5 cloves garlic, minced

1 (28-ounce) can tomatoes, stewed tomatoes

1 1/2 cups white wine

3 cups tomato marinara sauce 

3 cups fish stock or shellfish stock

1/4 tsp fresh thyme leaves

1/4 tsp dried oregano

1/2 pound fresh squid, cleaned and cut into 1/4-inch pieces + tentacles 

1/2 lb. fresh sea bass/Halibut filet, sliced into 1/2-inch slices

1/2 lb. scallops, whole

1/2 lb. prawns or medium shrimp, cleaned

8 oz. jumbo lump crab meat

1 tbsp tomato paste

1 tbsp finely chopped fresh parsley leaves

2 tbsp green onions, diced

splash of brandy

grilled crusty Ciabatta bread

salt

pepper

Cooking Tools

Large pot/ Dutch oven 

 

Directions

In a pot/ Dutch oven on medium heat, add; olive oil, onions, green pepper and garlic. Saute the vegetables for a few minutes. Add in tomatoes, marinara sauce, stock, wine, thyme, oregano, green onions and cook for 15-20 minutes to concentrate the flavors.  Reduce temperature to low and add in the seafood according to the length of cooking required. Fish first, cook for 1 minute then add scallops to cook for an additional 2 minutes, then add shrimp, squid and jumbo lump crab, brandy and tomato paste for the last two minutes of cooking. Season to taste with salt & pepper. Garnish with parsley, serve with grilled bread.

Cook's Notes: Add any selections of seafood as you wish and whats available to you! 

Serves 4

Red Wine Beef Stew

Red Wine Beef Stew
Comfort Food In The Time Of Covid!
Difficulty: Easy
Prep Time: 40 minutes
Cooking Time: 8+ hours

Ingredients

2-3 lbs. stewing beef, large chunks

4-5 carrots, peeled, chunks

12 baby yellow potatoes, skin on

2 celery stalks, medium slices

2 medium onions large chunks

5 garlic cloves, sliced thin

1/2 cup frozen peas

2 cups red wine

3 cups beef bone broth

1 tsp Herb De Provence

2 tbsp cornstarch

1/2 cup cold water or broth

2 tbsp vegetable oil

salt

pepper

Cooking Tools

Large frying pan

Slow cooker

Directions
Heat oil in frying pan on medium high heat.  Salt and pepper beef chunks and brown meat on all sides.  Don't cook the beef all at once, cook in batches. Remove meat and place in slow cooker.  Add wine to the fry pan that you browned the beef in. Deglaze the pan with the wine and then pour wine into the slow cooker over the beef.  Place all the vegetables, potatoes except the peas into the slow cooker, then add seasonings and beef bone broth. Set slow cooker on high for 8 hours. In the last hour of cooking, make a slurry with the cornstarch and water and pour into the stew and blend well, add in the frozen peas.  Serve with cooked rice or buttered noodles.
Serves 4

Chicken & Noodles

Chicken & Noodles
This Is A Cross Between A Stew And A Soup!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 45 minutes

Ingredients
4 cups Rotisserie chicken, pulled
1 bag Kluski egg noodles https://www.mrsweiss.com/en-us/products/3466/KluskiEggNoodles.aspx
6-7 cups chicken broth
3 carrots, cubed
2 celery stalks, diced
1 onion, diced
1 cup frozen yellow corn
1 garlic clove, minced
2 tbsp green onions, chopped
1/2 tsp dried thyme leaves
minced parsley for garnish
1 heaping tbsp corn starch
salt
pepper

Cooking Tools

Stock pot 

Directions
Heat chicken stock in pot, add; carrots, celery, onions and cook on a simmer until slightly tender. Add in chicken, noodles and cook until noodles are almost done ( approx. 20 minutes). Add in corn, garlic, thyme, green onions, salt and pepper. Cook until noodles are done. The last five minutes, create a slurry with the cornstarch and 1/2 cup of water, then add to the Chicken & Noodles to thicken. Garnish with minced parsley.
Serves 6 

Crab Corn Bisque

Crab Corn Bisque

Creamy Delicious Bowl Of Goodness!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 20-25 minutes

Ingredients
2 cups lump crab meat
1/2 lb. shrimp, deveined, chopped
2 fresh corn on the cob, kernels removed
4 cups lobster/ seafood stock
1/2 cup white wine
2 cups half & half
1 cup onions, diced
2 cloves garlic, minced
1/2 tsp Old Bay Seasoning
4 tbsp butter, divided
1 heaping tbsp flour
minced parsley for garnish
salt
pepper 

Cooking Tools

Large stock pot

Blender 

Directions
Heat 2 tbsp butter on medium heat and saute onions, garlic and half of the corn kernels.  Pour in the lobster/seafood stock and half & half & seasonings. Simmer to cook onions until tender. Pour liquid mixture into a blender in batches and puree until smooth.  In the same pot, melt the rest of the butter and whisk in flour until smooth. Add back in the blended stock and allow the bisque to thicken slightly.  Add in the rest of the corn, shrimp and crab and simmer for 8 minutes or until shrimp is cooked. Adjust seasoning to suit taste. Garnish bowl of soup with minced parsley.
Serves 4

Brunswick Stew

Brunswick Stew
Favorite Of The South!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 40-45 minutes

Perfect One Pot Meal!

Ingredients
3 cups cooked pulled pork
1 cup onions, large dice
1 can roasted diced tomatoes
1 1/2 cups fresh corn kernels
1 garlic clove , minced
2 cups potatoes, diced
1 1/2 cups frozen lima beans
4 cups chicken stock
3/4 cup BBQ sauce
3 tbsp butter
minced parsley for garnish
salt
pepper

Cooking Tools

Large pot

Serve With Crusty Bread

Directions
In a large pot on medium heat, melt butter.  Add in potatoes, onions and saute for 10 minutes. Pour in the chicken stock and add in the rest of the ingredients.  Cook on low for for 40-45 minutes uncovered.
Serves 4

Pasta e Fagioli

Pasta e Fagioli
Beans & Pasta In A Flavorful Broth!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 30 minutes

Ingredients

1 onion, diced

1 large carrot, diced

1 cup celery, diced

2 cups fresh baby kale

3 cloves garlic, sliced

15 oz. canned cannellini beans, rinsed

4 cups chicken stock

1 can diced tomatoes

1-2 cups of Pancetta, bacon or smoked sausage, diced

1/2 tsp dried thyme leaves

1/2 tsp dried oregano

2 bay leaves

2 tbsp olive oil

2 cups Ditalini pasta, cooked & drained

2 tbsp tomato paste

Parmesan cheese, grated

minced parsley, garnish

crusty bread

salt

pepper

Cooking Tools

Large cooking pot

Medium pot 

Directions
Cook pasta al dente separately in a medium stock pot with boiling salted water & drained. In a large pot, heat olive oil on medium heat and saute the bacon, sausage or pancetta for about 5 minutes.  Add in the onions, carrots, garlic and celery, cook until the carrots are slightly tender. Pour in the chicken stock, beans, tomatoes, kale, thyme, oregano, bay leaves and tomato paste.  Simmer and stir occasionally for 15 minutes, then add in cooked and drained pasta, salt & pepper to taste.  Cook for additional few minutes.  Garnish with Parmesan cheese and minced parsley.  Serve with crusty bread.
Serves 4

Shrimp With Red Beans & Rice

Shrimp With Red Beans & Rice
A Flavorful One Pot Meal!
Difficulty: Easy
Prep Time: 15 minutes
Cooking Time: 30-35 minutes

Ingredients
1 lb. medium shrimp, shelled, deveined, tail on
1 cup red pepper, diced
1 cup onions, sliced thin
1 cup celery, sliced
2 cups assorted mushrooms, sliced
1/2 cup green onion, chopped
2 cloves garlic, sliced thin
2 cups cooked white rice
1 can red kidney beans, rinsed and drained
1 can diced tomatoes + juices
3/4 cup tomato puree
1/4 cup white wine
1 tbsp olive oil
1 tbsp butter
pinch red pepper flakes
2 tsp sugar
2 packets Goya Sazon seasoning packet
minced parsley for garnish
pepper

Cooking Tools
Medium size pot

 

Directions
On medium heat, melt butter and oil.  Cook red pepper, onions, celery, mushrooms and garlic.  Sweat vegetables until slightly tender.  Add into the pot; beans, tomatoes, tomato puree, white wine, sugar, red pepper flakes and seasoning packets.  Cook for 10-15 minutes on low until vegetables are tender. Mix in the rice and cook for additional 5 minutes. Add in the shrimp and green onions, stir and cook for 2-3 minutes or until the shrimp is cooked through.  Season with pepper to taste and garnish with minced parsley.
Serves 4

Caribbean Oxtail Stew

Caribbean Oxtail Stew
Can Be Created Spicy Or Not!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 8 hours, 30 minutes

Ingredients
3 tbsp. canola oil
2 lb. oxtails, whole bone-in or cut into pieces
3 tbsp. tomato paste
1 tbsp. minced ginger
6 cloves garlic, minced
1 large yellow onion, chopped
3 carrots, chopped
2 Idaho potatoes, chunks
1 cup flour
4 cups beef stock
1/4 tsp allspice
1/4 tsp cinnamon
1/4 tsp thyme
1 habanero chile
2 tbsp. light brown sugar
1 tbsp. Worcestershire sauce
2 bay leaves
4 scallions, roughly chopped (garnish)
1/4 cup parsley, chopped (garnish)
salt
pepper
Cooked rice, for serving 

Cooking Tools
Medium skillet
Slow cooker

Directions
Dust oxtail in flour, place in skillet with oil and sear and brown on all side.  Place oxtail in bottom of slow cooker.  Add in the rest of the ingredients and cook on high for 8 hours until meat is nice and tender.  Serve with cooked rice.
Serves 4-6

You Can Control The Heat Level By Using Different Peppers.

Jamaican Guava BBQ Chicken With Sweet Potato Hash And Red Bean Stew

Jamaican Guava BBQ Chicken With Sweet Potato Hash And Red Bean Stew
Difficulty: Moderate

 

Ingredients
1 Whole chicken - quartered & cleaned
1 – 2 tbsp Mild Jerk Seasoning
4 tbsp Goya Guava Jam
1 tbsp - olive oil
1 1/2 cups orange juice
1 tsp fresh Jamaican ginger - minced
1 clove garlic - minced
1 tsp fresh thyme leaves
1 tbsp tomato ketchup
salt
pepper

Directions
Rub chicken with Jerk Seasoning and olive oil, allow to marinate for 1 hour (preferably overnight)
To make tropical guava BBQ sauce - combine remaining ingredients into a sauce pan and simmer on medium heat for 15 minutes
Cook chicken on BBQ grill for 45 minutes until cooked through, Baste chicken repeatedly during the final 10 minutes of cooking.

Sweet Potato Hash
Ingredients
2 tbsp canola oil
1/2  large onion chopped
1 red pepper chopped
2 medium sweet potato, peeled and cut into 1/2-inch dice
2 large garlic cloves, minced
1 jalapeno pepper, seeded and minced (optional)
2 tsp ground cumin
1/2 tsp salt
1/2-3/4 cup water
3/4 cup frozen corn kernel
1 tbsp fresh cilantro, chopped
pepper, to taste

Directions
Heat oil in a large cast-iron skillet over medium-high heat.
Add onions, red peppers and sauté until browned in spots, 3 to 5 minutes.
Add sweet potato and cook, stirring, until it starts to brown in spots, 8 to 10 minutes.
Stir in garlic, jalapeño, cumin and salt; sauté until fragrant, about 30 seconds.
Add water and cook, scraping up any browned bits, until liquid is absorbed, 5-7 minutes.
Stir in corn, cook until heated through.
Stir in cilantro and season with salt and pepper.


Red Bean Stew
Ingredients
1 tbsp extra virgin olive oil
2 cloves garlic, minced
1 (15 oz) can diced tomatoes, drained
1 can tomato puree
2 tsp curry powder
1/2 tsp dried thyme
1/4 tsp red pepper flakes
1/4 tsp ground allspice
2 tbsp sugar
Salt and freshly ground black pepper
2 (16 oz) cans dark red kidney beans, drained and rinsed*
1/2 cup coconut milk
1/2 cup chicken stock
Optional: 1/4 tsp salt or to taste

Directions
Pour the oil into a dutch oven pot or similar. Add the  oil and garlic and put the lid on the pot while you prepare the rest of the ingredients.
To the pot, add tomatoes and tomato puree. Stir in the curry powder, thyme, red pepper flakes, allspice, sugar and salt and pepper to taste.
Add the beans, coconut milk, and broth.
Serves 6